Southeast Asian Curried Meat


Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This simply prepared Malaysian curry consists of meat simmered in spiced coconut milk until a rich sauce is formed. If eaten while the sauce is still soupy it is called kalio.

Serve with steamed turmeric-tinted rice and accompany with a vegetable such as Sephardic Simmered Cabbage and a hot condiment of choice.


  • 2 onions, chopped
  • 6 cloves garlic, chopped
  • 2 to 4 medium-to-hot chillies, seeded an


  1. Sauté the onion, garlic, chillies and ginger in the oil until the onion is softened. Add the spices, bay leaf and meat, raising the heat for a few minutes to brown the meat.
  2. Add the coconut milk and bouillon cubes, then simmer over a low heat until the meat is fork-tender, about 2 hours.
  3. Turn the heat to high and cook the sauce down to a thick paste-l